HUNGRY GERALD

Sometimes, HG thinks he is covered with scales and is graceful underwater. That’s because HG eats so much seafood from Julio’s shop near HG/BSK’s family waterfront home on the serene Canadian democracy—Prince Edward Island. Abundance: Hake, haddock,cod, halibut, tuna, lobster, etc. Sizzled in sheet pans; ingredients of hearty stews, ragouts and chowders; fried to a delightful crisp. BSK is an outstanding seafood cook. Son Jeremy is now visiting PEI with his family. All anticipate SJ’s inimitable dishes.

The family–HG/BSK; Lesley, Massimo, Jeremy, Maiko, Haru, Teru–are all having fun times at the family waterfront home on the serene Canadian democracy–Prince Edward Island. As expected, with so many gifted cooks present, dinners are hearty and delicious. Tonight, mussels (from nearby St. Peter’s Bay) were steamed in a pungent broth of fish broth enriched with onions, garlic and chopped herbs. HG mixed his portion with linguine and splashes of olive oil and hot sauce. Heaven. Only thing missing was ciabatta to soak up the lush juices.

BSK found a whole striped bass at the fish market. Hooray!! Striper is a favorite HG fish. When living in New York and New Jersey, HG ate it often in a good Italian restaurant in Irving Place. The bass filets (cooked to a pleasing firmness) were served in a pungent brodo. There was ample bread on the side to soak up the juices (or a mound of vermicelli with olive oil and hot sauce).This was a lush dish–comforting in cool weather. Last night, visiting daughter, Lesley R., cooked filets of the bass into silky goodness. They got the traditional olive oil/hot sauce gilding and were served on a bed of roasted vegetables with softened chopped garlic. Little bass left over. Everyone had seconds (and thirds). Sumptuous seafood.